Cheesy Leafy Green Salad

🧂 Ingredients

• 3 large kale leaves

  separated from the stem
• 1.5 cups iceberg lettuce

  chopped; Cos, Gem, or Butter lettuce is also great here
• 1.5 cups rocket

  arugula, roughly chopped
• 1 cup chopped parsley
• 2 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 small clove garlic

  grated or minced
• 30 grams Parmesan cheese

  grated finely (1 oz.)
• 30 g cheddar cheese

  or Tasty, grated (1 oz.)
• 1 teaspoon Dijon

  or yellow mustard
• 1-2 tablespoons lemon juice

Instructions

• 1 Wash and drain the leafy greens and chop them roughly. If using kale, I
  recommend massaging it first to break down its fibres. This will make it softer
  and less chewy, and gentler on the tummy. To do so, sprinkle kale with a tiny
  bit of salt and lemon juice (if you like it tangy), grab handfuls and scrunch
  them a few times between your until wet and bruised.
• 2 In a large bowl, combine the dressing ingredients. It will look quite thick at
  this stage. Once you add the greens, use your hands to mix everything through.

Nutrition Info